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Kedgeree originally called ‘khichdi’, a colonial Indian dish now a favorite in the UK.
1 ½ cups white long grain rice 415gm canned red salmon 80gm butter 1/3 cup parsley chopped 2 teas lemon juice 3 hard boiled eggs Cook rice in large saucepan and drain. Drain salmon, discard bones and skin, then flake the flesh. Heat butter in large frypan, add rice, parsley and juice. Cook until heated …
Chicken and Galangal Root Soup – so flavoursome one plate is not enough !
750ml chicken stock 4cm fresh galangal sliced thickly 2 sticks fresh lemon grass cut into 5cm pieces 4 fresh kaffir lime leaves 2 teaspoons coriander root and stem chopped roughly 500gm chicken thigh/breast fillets sliced thinly 200gm canned straw mushrooms drained and rinsed 250ml coconut milk 1 tablespoon lime juice 1 tablespoon fish sauce 1 …
Zucchini Potato Soup
30gm Butter 1 medium onion, chopped 1 teaspoon dry mustard 3 medium zucchini, chopped 2 medium potatoes, chopped 2 small chicken stock cubes, crumbled 2 cups water 2 tablespoons grated parmesan cheese 1/2 cup sour cream 3 medium zucchini, extra 30gm butter, extra Melt butter in a large saucepan Add onion, and mustard, cook, stirring …
Chicken Curry a delicious evening staple
Chicken is so versatile and a great staple to have on hand. It can be quickly made up into a special evening meal after a long day at work. Chicken Curry 2 tablespoons olive oil 1 medium onion chopped 3 cloves garlic crushed 3 teaspoons crushed garlic 500gm chopped chicken breast 2 tablespoons garam masala …
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